| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Sukiyaki

1 (1 pound) sirloin steak
2 tablespoons vegetable oil
2 tablespoons granulated sugar
1/2 cup beef broth
1/3 cup soy sauce
2 cups diagonally sliced green onion
2 cups diagonally sliced celery
1 cup chopped fresh spinach
16 ounces fresh bean sprouts
1 cup sliced mushrooms
1 (8-ounce) can sliced water chestnuts, drained

1. Slice steak very thinly across the grain. In a wok or deep skillet heat oil until hot. Add steak and stir-fry for 1 to 2 minutes, or until brown. Sprinkle with sugar. Add beef broth and soy sauce; mix well. Push beef to one side.
2. Add green onion and celery; stir-fry for 1 minute. Push aside.
3. One at a time, add spinach, bean sprouts, mushrooms and water chestnuts, stir-frying each for 1 minute before adding the next. When vegetables are tender, combine with steak and green onion/celery mixture. Cook 30 seconds to blend. Serve over rice.

Makes 6 servings.